Eggplant is one of those veggies that many people think are weird and gross. I sure used to think that. Luckily, one day I received an eggplant by mistake in my Hungry Harvest* delivery, and my boyfriend used it to make eggplant parmesan for dinner. It was delicious. Sure, it was breaded and smothered in cheese, but it totally changed my mind about eggplant.
*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Don’t know what Hungry Harvest is? Check out my post: 5 Reasons I Love Hungry Harvest
This is my healthier take on an eggplant/tomato sauce dish and it’s Whole30 compliant. I chose to turn the eggplant into dipping sticks because they’re fun, but you could really cut them into whatever shape pleases you. The strips are “breaded” with coconut flour and almond meal instead of breadcrumbs, and there is no cheese! If you’re not sure where to purchase coconut flour or almond meal, click the links to order them on Amazon – I typically get mine from HomeGoods.
You could use store-bought marinara or tomato sauce for this dish, but I used my Hidden Veggies Tomato Sauce. Just make sure it’s a sauce that doesn’t have any weird extra junk or sugar in it!
- 1 large eggplant
- 3 eggs, whisked
- 2 TBSP salt
- 1 cup Hidden Veggies Tomato Sauce or store bought marinara
- Olive oil
- Optional: Fresh herbs to garnish (basil)
- Preheat oven to 350 degrees.
- Slice eggplant into strips that are roughly an inch thick on all sides.
- Place eggplant strips into a pasta strainer and coat with 2 TBSP salt. Mix together and set aside for 15 minutes to expel moisture from the eggplant.
- Prepare: Whisk eggs together in a large bowl; combine coconut flour, almond meal, cayenne, salt and pepper on a plate or shallow dish.
- Remove eggplant from pasta strainer and transfer to the bowl of whisked eggs. Mix until the eggplant is completely coated with egg.
- One by one, place each eggplant strip into the “breading” and coat the strip with the mixture.
- Place breaded eggplant strips onto an oiled baking sheet, make sure they aren’t touching.
- Bake eggplant strips for 20 minutes, then remove from oven.
- Place a skillet on the stove-top over medium heat. Make a shallow pool of oil in the skillet, about 1/4 an inch.
- Once oil is hot, place eggplant strips into the oil. Let cook for 1-2 per side, rotating so that each side gets crisp.
- Remove from pan, serve over mixed greens with warm Hidden Veggies Tomato Sauce or marinara sauce.
Happy dipping! : )
I am linking with Confessions of a Mother Runner for Meatless Monday!
**This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of.